Vegan Blueberry Cream Oatmeal

Attentive readers will note that I do in fact only ever eat one of two things for breakfast: oatmeal or pancakes. Cereal’s expensive, toast is boring, vegan yogurt is constantly being discontinued, waffles are inferior to pancakes, and a worthy bagel is as rare in Connecticut as a respectful mosh at a Hatebreed show.

For those of you out there who think oatmeal is boring, check it out: I do not mess around when it comes to breakfast. Loaded with blueberries, dusted with flax meal, drizzled with maple syrup, and topped with cashew cream, this is oatmeal‘s version of an ice cream sundae. This is food for cool, breezy mornings flipping records and reading the latest issue of Cometbus (which is excellent, by the way!). Just put this in your mouth and die of happiness already.

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Blueberry Cream Oatmeal
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • ½ c raw cashews
  • cold water
  • 1 medjool date, pit removed
  • 1 tsp vanilla
  • ½ Tbsp maple syrup
  • 1 c rolled oats
  • 3 Tbsp cornmeal
  • 1½ c water
  • 1 c unsweetened, unflavored plant milk
  • dash nutmeg
  • 1.5 c fresh or frozen blueberries
  • flax meal and maple syrup, if desired
Instructions
  1. First, soak your cashews in cold water for at least 2 hours. I recommend doing this a day in advance if you can. If you don't have a high-speed blender, I recommend roughly chopping them and then soaking for 4 or more hours. Drain and rinse until the water runs clear.
  2. Place cashews in a blender and add just enough cold water to cover them. (If you add too much, your cashew cream will be on the thin side.)
  3. Add date, vanilla, and ½ Tbsp maple syrup. If you're using a high speed blender, you can use a date that's on the harder side, but if you're using a regular one, pick a very soft, plump one.
  4. Blend on high until mixture is completely smooth.
  5. Refrigerate cashew cream until serving. It'll thicken as it cools.
  6. In a small saucepan, stir together oats, cornmeal, water, and plant milk of your choice.
  7. Cover pot and bring mixture to a boil.
  8. Reduce heat and simmer for about 10 minutes, stirring once or twice.
  9. Stir in a dash or two of nutmeg.
  10. Cover pot again and let oatmeal stand for about 5 minutes before serving. This will thicken the oatmeal and soften any oats that are sticking to the bottom of the pot. If you like your oatmeal on the thin side, stir in a little extra hot water afterward to achieve the desired texture.
  11. In the meantime, warm your blueberries in a small saucepan. Stir in a splash of maple syrup.
  12. Assemble your bowls. First, pour some blueberry juice from your saucepan into the bottom. Add oatmeal, a dollop of cashew cream, blueberries, and flax meal, if using. Drizzle with a little additional maple syrup if desired.
Notes
I like to mix up my grains, so I always stir in some organic/non-GMO regular grind cornmeal to this porridge. But if you don't like using cornmeal or don't have any on hand, feel free to substitute more rolled oats instead!
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